Millefeuille of bread with avocado and salmon mousse: the starter that is striking


Millefeuille of bread with avocado and salmon mousse: the starter that is striking

The black bread millefeuille with avocado and salmon mousse is a simple and very elegant appetizer to make. Perfect for parties

Ingredients for 4 people

  •  30
  •  189 cal x 100g
  •  low
  • 12 slices rye bread
  • Smoked salmon 350 g
  • Avocado 2
  • Robiola 150 g
  • Lime 1
  • Dill as required
  • Currants as required
  • Extra virgin olive oil as required
  • Pepper as needed
  • Salt as needed
by Raffaella Caucci 

The millefeuille of black bread with avocado and salmon mousse is a very simple appetizer with a scenic presentation and refined taste. Layers of lightly toasted black rye bread alternate with a soft avocado and lime mousse along with slices of smoked salmon for an aromatic and flavorful combination, with an extremely elegant appearance. It is a single-serving course that must be prepared on the spot: you can set aside the slices of toasted bread and keep the mousse in the refrigerator and assemble them for a few minutes before serving. In this way, the bread will keep its pleasant crustnoisy and teasing. You just have to prepare this millefeuille of black bread with avocado and salmon mousse to discover its goodness.

Preparation Millefeuille of black bread with avocado and salmon mousse

    1. Cut the avocados in half, remove the stones and collect the pulp by digging with a spoon. Then sprinkle with the lime juice, a drop of oil and season with salt and pepper.

    1. Mix with a fork, crushing all the pulp of the fruit. Then add the robiola and mix again until the cream is homogeneous.

    1. Using an 8 cm diameter pastry cutter, cut the slices of bread into 12 circles.

    1. Fry the circles on the hot bottom of a non-stick pan until they have a golden and crispy crust on the surface.

    1. Collect the mousse in a pastry bag with a star nozzle. Arrange a disc of bread on each plate and cover it with tufts of mousse. Continue alternating layers of salmon, then again of bread, mousse, salmon and bread. Top with the mousse, a few slices of salmon decorated with sprigs of dill and a few currant berries.


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